1. Preheat the oven to 190°C.
2. Discard the stalks and long thin part of the beetroot, wash and then microwave on full power for 5 minutes until they start to soften. Transfer to the oven and bake for about 40 minutes until soft. Remove from the oven and allow to cool.
3. Roughly peel the beetroot and combine with the other ingredients in a food processor reserving some of the fetta and chickpeas to use as garnish. Whiz until smooth, adding a little water if needed.
4. Season to taste. Garnish the dip with the remaining fetta and chickpeas and serve with a selection of crudités.
TIP: To make the soup with leftovers, place any leftover dip in a small saucepan and add half a cup or so of vegetable stock, stir to combine and heat gently. Add more stock if needed. A beautifully presented dish looks so much more appetising, so go wild with the garnish, using Castello® Marinated Fetta Cubes, seeds and fresh herbs, and serve steaming hot.